Roasted Salmon With Peas and Radishes

If you roast skin side up the fat under the skin permeates the salmon, increasing its flavor.

I cook a lot of fresh salmon and this dish is a welcome addition to my usual roster of recipes. I tend to wrap salmon in foil but cooking it unwrapped and skin side up really crisps up the skin (and I love the skin). The radish and pea broth is wonderful, a revelation. I didn’t have dill or radish leaves so I served the salmon on a bed of mixed lettuce leaves. A comforting meal for lockdown down here in New Zealand. Stay safe everyone.

This dish is amazing, even if I didn't have the miso. I made it with radishes and peas... The sauce could be bottled and that sold. But start with the veg first as it takes at least twice as long with the salmon.

This is the most delicious meal I've cooked since the stay at home order, and that's saying a lot since I've cooked every meal. Followed the recipe to a tee minus the dill, since I don't have it, and it was perfectly salty and fresh and delicious. Definitely a make again!

I harvested my first radishes of the season and came here for recipe inspiration. I stuck to the recipe pretty much except I added a thin sliced shallot with the radishes. And my radish tops were not great due to some garden beetles which perforated the leaves so I threw in fresh spinach for the greens. I added a side of angel hair pasta for all that good juice. It was restaurant quality delicious and beautiful in a pasta bowl. Will definitely make again and again.

I’m not sure why this recipe calls for salmon to be roasted skin side up. Most recipes call for the fish to be roasted skin side down to protect the fish. The latter also assists in easily removing the skin before serving.

I made this into a one skillet meal by pan searing the salmon in the skillet and letting it rest while making the veg. I also added some red new potatoes for the carb. To add umami in the absence of miso, I melted 2 anchovy filets in.

I was so excited about this recipe featuring my two favorite vegetables ... But I do not understand how the sauce is supposed to form with all that water. By the time the peas were ready, there was still so much water left & I feel like everything came out so bland as a result :( Please advise!

Yummy dish! I was skeptical of what was happening in the pan, since a cup of water seems like way too much near the end of cooking. But I followed directions and it turned out beautifully. I didn’t add radish greens because I was feeding to a 6 year old, just some lemon zest and cilantro (didn’t have capers to add either). I recommend this recipe, although I’d also warn that it isn’t a 15 minute recipe! More like 30 at least.

Peas and radishes make this recipe very Spring-like, and I would garnish this with pea shoots, if available. One of the farmers' market stands will have French breakfast radishes this week! OK, I realize it's odd to get excited about fresh produce, but nowadays I'm grateful that we still have it.

A fillet of salmon is about an inch thick, most of the time. Eight minutes at 425 degrees will cook a salmon fillet to about medium; ten minutes is well-done. If salmon is still raw after ten minutes in your oven, you may want to check that it's thermostat is accurate.

Made for two with 1 lb. salmon, 2 thick fillets roasted for 10 min. skin side up, removed skin, flipped and cooked for 3 more minutes. Sauce with 3 large radishes, halved and thickly sliced, 1 can quartered artichokes, rest as noted. Served in large flat bowls over a bed of toasted whole wheat couscous. Beyond spectacular!

Thought this was terrific! Wish I had added the peas in at the very last minute so they looked bright green like the pic, rather than over-brown in my reality, and for two people this was about 2x as many peas as we could happily eat. Otherwise very happy. Glad I didn’t skimp on the capers, which seemed to melt into the sauce. Had trouble w/ the radish butter/oil burning, so cooked them and then started fresh for the sauce (glad I did). Husband who doesn’t like peas ate his whole bowl :)

Made this almost exactly as written with on exception - swapped out dill (didn't have) and used spinach (needed to use). I can't believe how good the sauce is. Served over quinoa. Very Yummy! I usually cook salmon skin side down for the first few minutes then flip. Followed the recipe and cooked skin side up the whole time - it was delicious - will only cook salmon this way in the future. I will definitely be adding this to the salmon recipe rotation. Thanks very much for creating and sharing.

Made this tonight and followed the recipe exactly. It looked quite beautiful but was very, very bland. The radishes had hardly any flavor, and the salmon wasn’t enhanced by the preparation. The sugar snap peas (both shelled and in the pod) pulled their weight, but otherwise, not much of interest in this dish. Disappointing, as it seemed to be such a nice spring idea.